This blog is written by Krizsha Marie Mateo under the theme “Spotlight on Street Food” and as part of the #SafePlatePH digital advocacy campaign promoting practical, science-based food safety for Filipino homes.
In the midst of chaotic everyday Filipino life is the smoke observed on the sidewalks of every street. These grilled and fried street food easily accessible to everyone has become a pillar for a common Filipino. Students and workers with limited budget is able to satiate themselves for as little as Php 50.00 –two sticks of isaw and one rice is not a stranger to most. This specific food category in the Philippines is now recognized as part of the ever-vibrant Filipino culture, even publication materials that will talk about Filipino culture will feature isaw, kwek-kwek, taho etc. along side jeepneys, bandaritas and a pair dancing tinikling.
Understandably so, health concerns aside, there are concerns for food safety when it comes to eating street food. This is a huge source of adversity from people; hence, some might refuse to try street food. There is also a rise in street food being sold in different food establishments which attracts those who are skeptical of food safety. But for us who loves street food, for some unexplainable way, a kwek-kwek just tastes better when you are eating it on the side of the road, so what food safety precautions can you take?
Street Food Safety Risks: What You Need to Know
No matter how beloved street food is, it’s crucial to understand the potential hazards that come with eating food prepared in uncontrolled environments. These are the most common food safety concerns linked with street food in the Philippines:
1. Water Contamination
Street food stalls often use water to wash utensils, rinse ingredients, or even serve drinks like buko juice and sago’t gulaman. Unfortunately, the quality of this water is not always regulated, which opens the door for bacteria like E. coli, Salmonella, and Shigella to thrive.
- Tip: Observe how water is used. If the vendor is reusing rinse water or if you notice unclean ice blocks being handled with bare hands, it’s best to steer clear of any drinks or food that might have come into contact with it.
2. Cross Contamination
A huge red flag is when vendors use the same tools or hands to handle both raw and cooked food without washing in between. This can lead to harmful bacteria being transferred to ready-to-eat food. Cross contamination is one of the most common causes of foodborne illnesses.
- Tip: Look for stalls where vendors use gloves, tongs, or different utensils for raw and cooked products. Even better if they frequently wipe or wash their hands.
3. Improper Food Temperatures
Improper temperatures may also be a risk. Remember that food should not be left out in temperatures above 4°C and below 60°C for more than 2 hours. Within the temperature danger zone, bacteria may flourish and grow rapidly.
- Tip: It would be best to choose those that are still warm, indicating that it is freshly cooked to be sure—and I mean, that also tastes much better, right?
4. Personal Hygiene Neglect
A risk we tend to overlook is the risks from ourselves. It is understood that when we eat street food we are fresh from a hectic day, but we might have touched different surfaces that have bacteria fostering, the money we use to pay the vendors, our wallets, and more can be sources of contamination
- Tip: Carry a small bottle of 70% ethanol or sanitizing wipes. Wash or sanitize your hands before eating. A little effort goes a long way in preventing illness.
Smart Tips for Safe Street Food Consumption
Now that we’ve covered the risks, here are practical ways to still enjoy your favorite Filipino street food—minus the tummy ache.
Choose Your Vendor Wisely
The most important factor in food safety is the vendor’s hygiene practices. A clean stall, organized utensils, and a vendor who uses gloves or tongs are green flags.
If you are also in a new area, it is best to ask locals or regulars who they trust. A consistently busy stall with a good reputation is more likely to maintain proper hygiene since they want to keep their customers coming back.
Observe Before You Order
Spend a few minutes watching the vendor in action before making your purchase. Are they wearing gloves? Do they handle money and food with the same hands? Do they store cooked food separately from raw meat?
These small cues can reveal a lot about their practices and how safe their food likely is.
Trust Your Senses
If something smells off, looks discolored, or has an unusual texture—skip it. Your senses are your first line of defense against foodborne illness.
What to Avoid When Eating Street Food
While most street food is relatively safe when handled properly, here are a few items you might want to be more cautious about:
- Raw seafood like oysters or kinilaw sold from street stalls.
- Street ice cream or halo-halo with unsealed ice from questionable sources.
- Unpeeled fruits like sliced mango or papaya, which may not have been washed properly.
- Food wrapped in reused plastic or old newspapers, which may contain harmful dyes or bacteria.
These items can be delicious but are best enjoyed in more controlled environments like food halls or home kitchens.
Conclusion
Street food is more than just a meal, it’s affordable, flavorful, and deeply woven into our identity. But just because it’s familiar or convenient does not mean you can just ignore food safety. So together with the comfort of kwek-kwek after a long commute, the joy of taho in the morning, and the barkadahan over shared fishballs by the sidewalk, always remember to stay safe.
A few simple steps—observing cleanliness, choosing freshly cooked items, and keeping our own hands clean—can make all the difference between a satisfying snack and an unwanted stomachache.
So the next time you’re drawn to the familiar sizzle and scent of street food, enjoy it with the same love, but with a little more caution.
